Amla Chutney | How to make Amla Chutney

By Neelima Katti  |  18th Mar 2016  |  
4.8 from 4 reviews Rate It!
  • Amla Chutney, How to make Amla Chutney
Amla Chutneyby Neelima Katti
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About Amla Chutney Recipe

Amla/Indian Gooseberry/Nellikai Chutney: The richness and goodness of amla combined with the aromatic flavour of fenugreek. The bitter-sour taste of amla is well moderated by the tartness of lemons. This chutney tastes best with hot rice and ghee.

The delicious and mouthwatering Amla Chutney is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Amla Chutney is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Amla Chutney. Neelima Katti shared Amla Chutney recipe which can serve 8 people. The step by step process with pictures will help you learn how to make the delicious Amla Chutney. Try this delicious Amla Chutney recipe at home and surprise your family and friends. You can connect with the Neelima Katti of Amla Chutney by commenting on the page. In case you have any questions around the ingredients or cooking process. The Amla Chutney can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Amla Chutney with other users

Amla Chutney

Ingredients to make Amla Chutney

  • amla/ gooseberries (big sized) - 8 to 9 (deseeded and chopped)
  • oil - 1 tablespoon
  • green chillies 2 - 4, according to taste preference
  • Dry fenugreek (methi) seeds, roasted and powdered - 1/2 teaspoon
  • salt to taste
  • jaggery - 1/2 inch piece
  • Groundnuts (dry roasted) - 1 tablespoon
  • lemon juice of 1/2 lemon
  • Fresh corriander 7-8 stalks
  • For tempering: oil - 1 tablespoon
  • mustard seeds - 1 teaspoon
  • turmeric - 1/4 teaspoon
  • curry leaves 10-15 leaves

How to make Amla Chutney

  1. Heat oil in a pan, add chopped gooseberries and fry well till they are tender. If it is getting brown and burnt keep adding little water in between.
  2. Add green chillies, sliced into halves and continue frying.
  3. Add salt, turmeric and roasted fenugreek powder.
  4. Let the mixture cool down, transfer the contents into a mixer jar.
  5. Add grated jaggery, groundnuts and chopped coriander and grind to a coarse paste.
  6. Mix in lemon juice and give a final whip.
  7. For tempering heat oil in a pan, add mustard seeds, turmeric powder and curry leaves.
  8. Pour the hot tempered oil onto the chutney just before serving.

Reviews for Amla Chutney (4)

Vasantha Hanumantha Raoa year ago


Shashi Prinjaa year ago


Vandana Pandhi2 years ago

how long can it be stored in the refrigerator?

Asmita Mehta2 years ago

very nutritious